Archive for March, 2011
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. They consist of layered matzos, vegetables, and cheese. With optional Daiya cheese, or no cheese at all, it’s a tradition well worth adopting (and adapting) for the vegan Passover Seder. Adapted from Vegan Holiday Kitchen. Read More→
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Quick and flavorful, this pilaf combines two companionable ingredients—cauliflower and quinoa. Adapted from Vegan Express. Read More→
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This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Read More→
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A compote of cooked fruit is a nice light way to end a festive Jewish holiday meal. This is excellent served in tandem with Chocolate Matzo Brittle. Read More→
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This is a fun Chinese restaurant-style dish to recreate at home, and has the advantage of being far less oily than its take-out counterpart. Photo by Evan Atlas. Adapted from The Vegetarian Family Cookbook.
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[Contributed by Jill Nussinow, MS, RD, The Veggie Queen™] Whenever I mention that I teach pressure cooking, people respond by telling me their memories about their mother’s or grandmother’s pressure cooker. Most have a horror story to tell. Read More→
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I was recently sent a box of Raw Crunch Bars to sample. In all honesty, I’m not much of a bar enthusiast—they all taste pretty much the same to me, so I kept my expectations modest. I was pleased to find that these bars are made of seeds and dried fruits that you can actually see. I’m crazy for seeds, and so these bars couldn’t have found a better audience. Read More→
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